1. Dry blend the xanthan gum and the sugar. Add the butter and lemon zest, and cream together. Add the eggs in two stages while mixing on medium or second speed. Mix until smooth. Click the next image in the sequence for the next step in this design.
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2. Add the first stage of the sifted dry ingredients, and mix on first speed until incorporated. Add the liquids, and mix until well incorporated. Click the next image in the sequence for the next step in this design.
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3. Once the batter is incorporated completely, add the candied ginger and mix on low speed. Click the next image in the sequence for the next step in this design.
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4. Once all of the dry ingredients are folded in, the batter should be light and have enough body to give it structure. Click the next image in the sequence for the next step in this design.
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5. Portion 18 ozs. (500 g) of batter per pan, and level the batter before baking. Click the next image in the sequence for the next step in this design.
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6. Bake at 350ﾰF for about 30 minutes. Glaze with fondant and garnish with candied ginger.
